Transform that leftover Thanksgiving turkey into a delicious and comforting casserole. This Easy Leftover Turkey Casserole is a hearty and satisfying way to repurpose those holiday leftovers.
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Ingredients – Here’s What You’ll Need
Steps to Make Easy Leftover Turkey Casserole
- Preheat the oven to 375°F. To make the Panko topping, start by melting three tablespoons of unsalted butter in a medium-sized skillet over medium heat. Then, add two teaspoons of minced garlic and stir for about a minute until the garlic becomes fragrant.
- Add the Panko breadcrumbs.
- Stir the Panko into the garlic butter and cook, stirring occasionally, for about 4-5 minutes until the Panko is golden brown and toasted.
- Remove the pan from the heat and stir in two teaspoons of minced parsley and one ounce of freshly grated parmesan cheese. Set the topping aside until ready to use.
- In a large skillet set over medium-high heat, melt ¼ cup unsalted butter. (I used my 5-quart Le Creuset Braiser.) Once the butter has melted, add the chopped mushrooms. Cook, stirring occasionally, for about five minutes until the mushrooms are just cooked through.
- Sprinkle the flour over the mushrooms and stir to combine.
- Add the chicken broth and stir well until the flour is dissolved.
- Next, add the heavy whipping cream.
- Add onion powder, garlic powder, freshly ground black pepper, and Kosher salt. Bring to a simmer and cook for 3-4 minutes until the sauce is slightly thickened.
- Then, stir in two ounces of grated mozzarella cheese and two ounces of grated provolone cheese. Continue stirring until the cheese has melted and is incorporated into the sauce.
- Stir in the cooked and cubed turkey.
- Then, stir in frozen peas.
- Next, add fresh thyme.
- Cook the Rotini pasta according to package directions, minus 2 minutes from al dente. Drain the pasta in a colander, and add it to the skillet.
- Spray a 9×13 casserole dish with non-stick cooking spray. Transfer the turkey mixture to the dish.
- Sprinkle the remaining mozzarella and provolone cheese on top.
- Then, spoon the Panko topping over the entire surface of the casserole. Bake for 20-25 minutes, until the sides are bubbly.
- Remove from the oven and allow it to cool for about five minutes. Serve and enjoy!
Easy Leftover Turkey Casserole is the perfect way to enjoy the holiday. This simple casserole is a quick and easy way to enjoy leftover turkey all week long. Packed with rich flavors and comforting ingredients, this dish is the perfect way to use up leftover turkey.
Other Great Casseroles
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Easy Leftover Turkey Casserole
Transform that leftover Thanksgiving turkey into a delicious and comforting casserole. This Easy Leftover Turkey Casserole is a hearty and satisfying way to repurpose those holiday leftovers.
Equipment
- medium size skillet
- large size skillet
- 3-quart pot
- colander
Ingredients
- 8 oz Rotini Pasta
For Panko Topping
- 3 tbs Unsalted Butter
- 2 tsp Minced Garlic
- ⅔ c Panko Breadcrumbs
- 2 tsp Parsley freshly minced
- 1 oz Parmesan Cheese freshly grated
For the Leftover Turkey Casserole
- ¼ c Unsalted Butter
- 8 oz Button Mushrooms cleaned and roughly chopped
- ⅓ c All-Purpose Flour
- 2 c Low-Sodium Chicken Broth
- 1 c Heavy Whipping Cream
- ¼ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Freshly Ground Black Pepper
- 1 tsp Kosher Salt
- 4 oz Freshly Shredded Mozzarella Cheese divided
- 4 oz Freshly Shredded Provolone Cheese divided
- 3 c Cooked and Cubed Turkey white and dark meat
- 1 c Frozen Peas
- 2 tsp Fresh Thyme leaves scraped off sprigs
Instructions
- Preheat the oven to 375°F.
- Cook the Rotini pasta according to package directions, minus two minutes from al dente, while you prepare the Panko topping and casserole sauce. Drain in a colander and set aside until ready to use.
To Make the Panko topping
- Melt three tablespoons of unsalted butter in a medium-size skillet over medium heat. Then, add two teaspoons of minced garlic and stir for about a minute until the garlic becomes fragrant.
- Then, add the Panko breadcrumbs and stir into the garlic butter. Cook, stirring occasionally, for about 4-5 minutes until the Panko is toasted.
- Remove the pan from the heat and stir in two teaspoons of minced parsley and one ounce of freshly grated parmesan cheese. Set the topping aside until ready to use.
To Make the Leftover Turkey Casserole
- In a large skillet1 set over medium-high heat, melt ¼ cup unsalted butter. Once the butter has melted, add the chopped mushrooms. Cook, stirring occasionally, for about five minutes until the mushrooms are just cooked through.
- Sprinkle the flour over the mushrooms and stir to combine. Add the chicken broth and stir well until the flour has dissolved.
- Next, add the heavy whipping cream, onion powder, garlic powder, freshly ground black pepper, and Kosher salt. Bring to a simmer and allow to cook for 3-4 minutes until the sauce is slightly thicker.
- Then, stir in two ounces of grated mozzarella cheese and two ounces grated provolone cheese. Continue stirring until the cheese has melted and is incorporated into the sauce.
- Stir in the turkey, frozen peas, fresh thyme, and cooked rotini.
- Spray a 9×13 casserole dish with non-stick cooking spray. Transfer the turkey mixture to the dish. Sprinkle remaining mozzarella and provolone cheese on top.
- Then, spoon the Panko topping over the entire surface of the casserole. Bake for 20-25 minutes, until the sides are bubbly.
- Remove from the oven and allow it to cool for about five minutes. Serve and enjoy!
- Yield 8 servings
Tips/Notes
- I used my 5-quart Le Creuset Braiser.
Nutrition
Calories: 532kcalCarbohydrates: 35gProtein: 29gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 119mgSodium: 670mgPotassium: 463mgFiber: 3gSugar: 4gVitamin A: 1175IUVitamin C: 9mgCalcium: 277mgIron: 2mg
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